PUMPKIN CHEESECAKE LAYER PIE RECIPES

Name: Pumpkin Pie Cheesecake Recipe
Prep time: 20 min
Cook time: 50 min
Yield: 12
Cuisine: NorthEast,
Ingredients: Graham Cracker Crust:; 2 cups graham cracker crumbs; 3 tbsps butter melted; 2 tbsps granulated sugar; Cheesecake Filling:; 2 packages (8 ounces each) cream cheese softened; 3/4 cup firmly packed light brown sugar; 3 eggs; 1 can (15 ounces) pumpkin; 1 tbsp flour; 2 tsps McCormick® Pure Vanilla Extract; 1 1/2 tsps McCormick® Pumpkin Pie Spice

PUMPKIN PIE CHEESECAKE RECIPE - MCCORMICK

Pumpkin Pie Cheesecake Recipe - McCormick image

Instead of whipping up a traditional pumpkin pie for your next Thanksgiving or festive feast, this pumpkin pie cheesecake makes a delicious alternative that combines two favorite desserts into one delicious treat. Beginning at the bottom, we have a sweet graham cracker crust that acts as the base for a rich and creamy top layer of pumpkin cheesecake. You'll love the soft and smooth texture of silky cheesecake paired with the warmth and familiar flavor of sweet and spicy pumpkin. Serve it with a dollop of homemade vanilla whipped cream and a dash of cinnamon, or even a scoop of vanilla ice cream on the side. For other fall desserts that'll become quick crowd favorites, try your hand at simple apple pie, chocolate pecan pie or pumpkin pie cookies.

Provided by McCormick

Prep Time 20 minutes

Cook Time 50 minutes

Yield 12

Number Of Ingredients 12

Ingredients

Graham Cracker Crust:
2 cups graham cracker crumbs
3 tbsps butter melted
2 tbsps granulated sugar
Cheesecake Filling:
2 packages (8 ounces each) cream cheese softened
3/4 cup firmly packed light brown sugar
3 eggs
1 can (15 ounces) pumpkin
1 tbsp flour
2 tsps McCormick® Pure Vanilla Extract
1 1/2 tsps McCormick® Pumpkin Pie Spice

Steps:

Preheat oven to 350°F. For the Crust, mix all ingredients in medium bowl. Press evenly into bottom of 9-inch springform pan. Set aside.
For the Filling, beat cream cheese and brown sugar in large bowl with electric mixer on medium speed until fluffy. Add eggs, one at a time, beating on low speed after each addition just until blended. Add pumpkin, flour, vanilla and pumpkin pie spice; beat until smooth. Pour into crust.
Bake 50 minutes or until top is lightly browned and center is almost set. Turn off oven; let cheesecake stand in oven 1 hour. Remove from oven. Run small knife or metal spatula around rim of pan to loosen cheesecake. Cool in pan on wire rack.
Refrigerate 4 hours or overnight. Store leftover cheesecake in refrigerator.

Nutrition Facts : Calories 327 Calories

PUMPKIN CHEESECAKE RECIPE - DOUBLE LAYER PUMPKIN ... - DELI…

Pumpkin Cheesecake Recipe - Double Layer Pumpkin ... - Deli… image

This easy pumpkin cheesecake recipe with a graham cracker crust and pumpkin spice will become your new favorite go-to dessert this fall. Here's how to make our best pumpkin-flavored cheesecake.

Provided by Rian Handler

Categories autumn dinner party feed a crowd baking dessert

Total Time 5 hours 40 minutes

Prep Time 15 minutes

Cook Time 1 hours 25 minutes

Yield 8

Number Of Ingredients 16

Ingredients

3/4 c. graham crackers, crushed
3/4 c. gingersnaps, crushed
6 tbsp. unsalted butter, melted
2 tbsp. granulated sugar
kosher salt
3 (8-oz.) bars cream cheese, softened
1 c. packed light brown sugar
1 c. pumpkin puree
1/4 c. sour cream, at room temperature
1 tsp. pure vanilla extract
3 large eggs, at room temperature
1 tbsp. all-purpose flour
1 1/2 tsp. pumpkin spice, plus more for garnish
Warm caramel, for garnish
whipped cream, for garnish
Chopped, toasted pecans, for garnish

Steps:

Preheat oven to 325° with a rack in the middle position. Grease an 8” springform pan with cooking spray. Make crust: In a large bowl, add cookie and graham cracker crumbs. Stir in butter, granulated sugar, and a pinch of salt and mix until well combined. Press crust into bottom of pan. Meanwhile, make cheesecake batter: In a large bowl using a hand mixer, beat cream cheese and brown sugar until light and fluffy. Beat in pumpkin puree, sour cream, and vanilla extract. Add eggs, 1 at a time, until well combined, then beat in flour, pumpkin spice, and ¼ tsp. salt. Pour cheesecake mixture over crust. Double-wrap outside of pan in aluminum foil, making sure to cover the bottom. Place pan in a large baking dish, place the baking dish in the oven, and pour in enough boiling water to reach halfway up the pan. Bake until only slightly jiggly in center, 1 hour 25 minutes to 1 hour 40 minutes. With oven door propped open, turn oven off and let cool 1 hour in the oven. Remove from water bath and discard foil, then refrigerate cheesecake until cooled completely, at least 3 hours or overnight. Garnish with a layer of caramel and a few dollops of whipped cream around the edge of the cheesecake. Sprinkle all over with pecans and more pumpkin pie spice.

Nutrition Facts : Calories 671 calories

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